Brown Sugar Blueberry Banana Bread
The ultimate comfort food, Brown Sugar Blueberry Banana Bread is moist, flavorful, and perfect for any time of the day. Bursting with juicy blueberries and enhanced with the rich sweetness of brown sugar, it's a must-try for your next baking adventure!
Equipment
- 8×4 inch Loaf Pans
- Large Bowl
- Wire Rack
- Small Bowl
Ingredients
- 1 large Egg
- 6 ounces Plain or vanilla Greek yogurt sour cream may be substituted
- ½ cup Liquid-state coconut oil canola or vegetable oil may be substituted
- ½ cup Light brown sugar packed
- ½ cup Dark brown sugar packed
- 2 teaspoons Vanilla extract
- 1 to 2 teaspoons Cinnamon or to taste
- 1 teaspoon Ground nutmeg or to taste
- 1 to 1 ¼ cups Mashed ripe bananas about 2 large or 3 small/medium
- 1 ¾ cups All-purpose flour See Notes
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- Pinch Salt optional and to taste
- 1 ½ cups Frozen blueberries keep them frozen and don’t thaw; fresh may be substituted
- ½ cup Unsalted butter 1 stick, very well softened
- ½ cup Blueberries fresh or frozen (if using frozen, make sure they’re well-drained)
Instructions
- Preheat oven to 350°F (175°C). Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
- In a large bowl, add the egg, Greek yogurt, coconut oil, light brown sugar, dark brown sugar, vanilla extract, cinnamon, and nutmeg. Whisk to combine.
- Add the mashed ripe bananas and stir to incorporate.
- Add the flour, baking powder, baking soda, and optional salt. Fold gently until just combined; don’t overmix.
- Fold in the frozen blueberries gently with a spatula.
- Pour the batter into the prepared pans, smoothing the tops lightly.
- Bake for about 40 to 45 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for about 15 minutes before turning out onto a wire rack.
- While cooling, make the blueberry butter by combining the butter and remaining blueberries in a small bowl, and whip vigorously.
- Slice the bread and serve with blueberry butter.
Notes
- Tip 1: Use frozen berries for this loaf, adjusting the flour as needed for moisture.
- Tip 2: Tenting the pans with foil during the last few minutes of baking helps prevent over-browning.
- Tip 3: The bread can be stored airtight at room temperature for up to a week.
- Tip 4: The blueberry butter can be kept airtight in the fridge for up to one week.
- Tip 5: Baking times may vary, so watch your bread rather than the clock.